Betty Bossi launches gluten-free nutrition magazine

According to estimates, up to five percent of the Swiss population is sensitive to gluten. They need recipes and information that are 100 percent gluten-free. With "Glutenfrei leben" Betty Bossi wants to close this gap: On 52 pages, readers will find more than 20 simple and gluten-free recipes, as well as product and restaurant tips, ideas for outings, exciting information from gluten research and information from medical specialists. In addition, celiac disease sufferers report on how they cope with certain situations in a relaxed manner, even with gluten intolerance.

"For many, gluten-free baking in particular is a challenge, as the flour cannot be replaced 1:1 with a gluten-free alternative," says Nils Heiniger, recipe editor of the magazine. Using different combinations of flour, starch and binding agents, his team tests and optimizes the recipes up to half a dozen times until the result is perfect and the guarantee of success is given at home. There, the recipes then only have to be followed exactly and the quantities precisely weighed out.

Since many readers bake their own bread, each issue contains a "Bread Baking School". The challenging handling of gluten-free bread doughs is easy with the recipes and tips that have been tested several times. As a further highlight in the magazine, the team develops gluten-free variants of personal recipes requested by readers.

Experience from pilot project 

Betty Bossi already launched the first Swiss recipe magazine for gluten-free nutrition two years ago in a pilot project. Now, with an even greater variety of recipes and topics, the new magazine is designed to meet the special needs of people with celiac disease and anyone interested in a gluten-free diet even better.

The magazine is published six times a year in German and French and is available as a single issue at newsstands and as an annual subscription.